Riverside School Cafeteria (NYS Health Operation #265499) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 409 Riverside Avenue, Elmira, NY 14904. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is October 28, 2025.
| NYS Health Operation ID | 265499 |
| NYSDOH Gazetteer | 070101 |
| Facility Name | RIVERSIDE SCHOOL |
| Operation Name | RIVERSIDE SCHOOL CAFETERIA |
| Facility Address | 409 RIVERSIDE AVENUE, ELMIRA |
| Permitted Corporation Name | ELMIRA CITY SCHOOL DISTRICT |
| Permitted Operator Name | KARI CROUSE |
| Address | 409 Riverside Avenue Elmira NY 14904 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Local Health Department | Chemung County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2026-04-16 |
| Inspection Date | 2025-10-28 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as apples, to prevent cross contamination. Observed hand wash sink stocked with warm water, soap, and paper towels. Advised staff to wash hands after using the bathroom, eating drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed digital probe thermometer used to evaluate commercially pre-cooked ground beef (a potentitally hazardous time/temperature controlled for safety food item) is cooked to 140F or greater. Observed chicken nuggets ion oven at a temperature of 184F (required 140F). Observed milk stored in walk-in refrigerator at a temperature of 39F (required 45F or less). Advised staff to work in small manageable quantities, and place food not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips, used to evaluate sanitizer in solution is 200 ppm in both 3 bay sink, and wiping cloth buckets. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-10-28 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as apples, to prevent cross contamination. Observed hand wash sink stocked with warm water, soap, and paper towels. Advised staff to wash hands after using the bathroom, eating drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed digital probe thermometer used to evaluate commercially pre-cooked ground beef (a potentitally hazardous time/temperature controlled for safety food item) is cooked to 140F or greater. Observed chicken nuggets ion oven at a temperature of 184F (required 140F). Observed milk stored in walk-in refrigerator at a temperature of 39F (required 45F or less). Advised staff to work in small manageable quantities, and place food not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips, used to evaluate sanitizer in solution is 200 ppm in both 3 bay sink, and wiping cloth buckets. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2025-05-02 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Observed staff wearing gloves and using tongs to prevent bare hand contact with ready to eat foods such as apples on the food service line. Digital probe thermometers were available to ensure commercial precooked food items are cooked to required temperatures of 140F or above such as chicken nuggets (actual 172F). Observed time/temperature controlled for safety food items being hot held at required temperatures of 140F or above such as tomato soup (actual 145F) and cooked carrots(actual 167F) on food service line. Observed potentially hazardous food items being cold held at required temperatures of 45F or below such as milk(actual 42F) in commercial stand up refrigeration unit across from food service line and cottage cheese (actual 39F) in walk in cooler. Observed up to date food temperature logs for the month of May. Advised staff to work in small quantities and place any food items not actively being prepared back into hot/cold holding. All food items in storage were covered to prevent contamination. Observed hand wash sinks equipped with hot running water, soap, paper towels and employee hand signage. Advised staff of the importance of hand washing between glove changes and after any source of contamination such as eating, drinking, coughing sneezing, smoking/vaping and using the rest room. Test strips were available to verify the quaternary ammonia sanitizing solution was at a minimum of 200 ppm for sanitizing both dishware/utensils and food contact surfaces. Observed up to date final rinse logs (actual 183F) for dishwasher, for the month of May. Advised staff to wash rinse and sanitize food contact surfaces, such as knives and cutting boards, between food items to prevent cross contamination. |
| 2024-10-18 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed digital probe thermometer to ensure ground beef is cooked to 158F or greater. Observed up to date food temperature logs at time of inspection. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Advised staff to work in small, manageable quantities, and place any food not being actively prepared back into hot/cold holding. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2024-02-13 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff using digital thermometer to check cooking temperature of pre-cooked chicken bites ( a potentially hazardous time/temperature controlled for safety food item) is at 140F or greater. Observed staff washing hands in between glove changes. Observed staff taking up to date temperature logs of food being prepared for students. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils in between uses to prevent cross contamination. Advised staff to placed any food not actively prepared back into hot/cold holding, and work in small manageable quantities. |
| 2023-10-27 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during time of inspection. Observed staff using digital probe thermometer to ensure the cooking, cooling, reheating, and hot/cold storage of potentially hazardous time/temperature controlled for safety food items (PHF/TCS). Observed adequate hot holding temperatures for the following PHF/TCS items: chicken nuggets - 165F, beef burger - 168F, steamed broccoli - 160F. Facility was also adequately cold holding PHF/TCS items such as watermelon slices on service line at 45F or below (actual 42F). Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as apples. Discussed with staff the importance of washing hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. Observed all hand wash sinks adequately stocked with warm water, soap, and paper towels. Test strips were available to ensure the strength of quaternary ammonia in wiping cloth buckets and three bay sink is at least 200ppm (actual 200ppm). Final dish washer temp was reading 189F. Advised staff to work in small, manageable quantities while preparing PHF/TCS food items and to return these items to hot or cold holding when not being actively worked with. |
| 2023-02-09 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed digital probe thermometer available to ensure the temperature of potentially hazardous time/temperature controlled for safety food items such as commercially precooked boneless chicken bites are cooked to an internal temperature of 140F. Advised staff to wash hands in between gloves changes, after eating, drinking, smoking, using the restroom, or whenever contaminated. Facility was adequately cold holding PHF/TCS items such as milk cartons at 45F or below (actual 40F) in cold holding service units. Facility was also adequately hot holding PHF items like green beans at 140F or above (actual 158F). Advised staff to wash, rinse, and sanitize food contact surfaces in between food items to prevent potential cross contamination. Also advised staff to work in small, manageable quantities while prepping PHF/TCS items and to return these items to hot or cold holding if not being actively worked on. |
| 2022-10-28 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as hamburger buns. Discussed the importance of washing hands in between gloves changes, after using restrooms, eating, coughing, sneezing and after any possible contamination. Observed staff using a digital probe thermometer to ensure proper internal cooking/reheating temperature of potentially hazardous food item such as commercially pre-cooked chicken nuggets at 140F or above (Actual 180F). Observed required hot holding of potentially hazardous food items such at cooked broccoli and corn at 140 or above on service line (Actual 150 F). Observed that staff had documented temperatures of potentially hazardous food items on temperature logs of all days of serving. Observed all refrigeration units equipped with monitoring thermometers to insure cold holding of potentially hazardous food items such as milk and sliced melons are maintained at 45F or less (Actual 40F). Observed that hand washing sinks were provided with warm running water, soap and paper towels. Observed quaternary ammonia filled sanitizing solution buckets at a strength of >200ppm. Advised staff to notify CCHD immediately following the events such as a fire, loss of water, power outages and sewer/drainage issues. Additionally, staff is to contact CCHD within 24 hours of receiving an alleged food borne illness complaint. |
| 2022-06-09 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff using digital thermometer to verify cooking temperature of chicken at 165F or warmer (actual- 184F). Observed all refrigeration cold holding potentially hazardous foods at 45F or less. Observed steam tables pre-heating to hot hold baked beans at 140F or warmer. Observed staff using sanitizing test strips to verify sanitizing solution (quaternary ammonia) in wiping cloth buckets were a minimum of 200ppm. Observed staff washing hands following times of potential contamination with soap and paper towels. Observed staff wearing gloves while handling ready to eat food items (shredded cheese). |
| 2020-01-14 | Inspection | Critical: , Noncritical: , Violation Items: Observed staff recording temperatures of chicken nuggets & tenders using digital thermometer on log sheet during inspection. Temperatures of chicken tenders and nuggets- +180-200dF after removing from oven. Checked temperatures of potentially hazardous (TCS) foods during inspection- Chicken tenders & roasted potatoes- + 150dF, Chicken nuggets- +160dF, Tuna fish sandwich- 44dF, Chef salad w/ham & turkey- 44dF, Milk- 39dF. Inside walk-in refrigerator, observed pre-chilled cans of tuna stored on shelf. Refrigerated storage equipment which contain cold potentially hazardous (TCS) foods were maintained below 45 dF with monitoring thermometers available. Wiping cloth solutions (Quaternary Ammonia) maintained- 200 ppm- test kit available. Proper use of plastic gloves and utensils by kitchen staff was observed during inspection. Rinse temperature of dish machine per gauge- 190 dF. No violations were noted during inspection. |
| 2019-09-16 | Inspection | Critical: , Noncritical: , Violation Items: Employees were observed properly using plastic gloves and utensils during inspection. Checked temperatures of potentially hazardous (TCS) foods using thermocouple- Milk- 39 dF, Egg Salad- 44 dF, Tossed Salad w/ Ham- 43 dF, Chicken Nuggets- 180 dF, Meatballs- 176 dF, Carrots- 182 dF. Checked wiping cloth solution- +200 ppm (Quaternary Ammonia)- test kit is available. Final rinse temperature at dish machine- 189 dF (per gauge). Digital thermometer available to evaluate cooked potentially hazardous (TCS) foods. All refrigerated storage equipment which contain cold potentially hazardous (TCS) foods maintained below 45 dF and equipped with monitoring thermometers. No violations noted during inspection. |
| 2019-01-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 12E Checked hot potentially hazardous (TCS) foods- Chicken- +180 dF, Rice- +170 dF, Refried Beans- +190 dF, Chicken Nuggets- +170 dF, Milk- 40 dF, Tossed Salad w/ Ham- 43 dF. Sanitizer test kit available- +200 ppm in wiping cloth solution. Numerical & digital thermometers available for evaluating cooked potentially hazardous(TCS) foods. Monitoring thermometers available inside refrigerated storage units which contain col potentially hazardous (TCS) foods- were maintained below 45 dF. Also checked final rinse temperature of dish machine- 188 dF per gauge. Employees were observed properly using plastic gloves and utensils during inspection. |
| 2018-09-06 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures- Chicken Nuggets- 175 dF, Broccoli- 170 dF, Shredded Beef- 175 dF, Chef Salad w/ Ham- 42 dF, Ham Sandwich- 43 dF, Sliced Cantaloupe- 45 dF, Milk- 40 dF. Checked wiping cloth solution- +200 ppm (quaternary ammonia test kit available). Digital thermometer available for evaluating cooked potentially hazardous (TCS) foods. Employees were observed properly using plastic gloves and utensils. Refrigerated storage equipment used to store cold potentially hazardous (TCS) foods are equipped with numerical thermometers- maintained at less than 45 dF. Discussed routine hand washing and proper use of plastic gloves with Kitchen Manager during inspection. Final rinse temperature at dish machine- 188 dF (per gauge). |
| 2018-02-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A Checked food temperatures- Pizza Dunkers- 200dF, Marinara Sauce- 152dF, Taco Meat- +170dF, Chicken Nuggets- 163dF, Sweet Potato Fries- 158dF, Milk- 38dF. Checked sanitizer solution at service line- 200ppm (Quaternary Ammonia test kit available). Employees were observed washing hands and properly using plastic gloves during inspection. Final rinse temperature at dish machine- 190dF per gauge. Digital thermometer available to evaluate cooked potentially hazardous foods. Numerical thermometers available inside refrigerated equipment used to store cold potentially hazardous foods at less than 45 dF. Informed maintenance representative of missing ceiling panel in boy's rest room during inspection. |
| 2017-10-02 | Inspection | Critical: , Noncritical: , Violation Items: Food temperatures were checked during inspection- Chicken Nuggets- +160 deg. F, French Toast Sticks- 165 deg. F, Sausage Patties- 173 deg. F, Milk- 41 deg. F, Cantaloupe- 45 deg. F, Buffalo Chicken Wrap- 43 deg. F (InRefrigerator). Checked wiping cloth solution- 200 PPM (Quaternary Ammonia test kit available). Digital thermometers available to evaluate cooked potentially hazardous (TCS) foods- log sheets were available. Monitoring thermometers available inside refrigerated equipment used to store cold PHF's. Final rinse temperature- 185 degrees F, per gauge. |
| 2017-02-14 | Inspection | Critical: , Noncritical: 1, Violation Items: 10A Checked Food Temperatures- Meat sauce- 170 degrees F, Cooked Pasta- +150 degrees F, Spinach- +150 degrees F, Milk- 38 degrees F. Quaternary Ammonia test kits available- + 200 PPM in wiping cloth. All cold-holding refrigerated units maintaining cold potentially hazardous (TCS) foods at less than 45 degrees F. Discussed proper glove use and routine hand washing with staff during inspection. |
| 2016-10-27 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A Observed facilities accurate digital thermometer. Observed sliced cantaloupe in individual cups at temperatures of 45-47F both on the service line and in refrigeration unit behind service line. Observed salads contains meat and sliced tomatoes at temperature of 38F in refrigeration unit behind service line. Discussed working in smaller quantities and pre-chilling melons to help keep temperature of sliced melons at 45F or below. Observed BBQ pork ribs in steam table at temperature of 162F. Observed high temperature dish washer at temperature of 193F per dish washer's thermometer. |
| 2016-02-02 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 11D The following violations were corrected from the previous inspection, 11d-top of dish machine not dirty surfaces. 15a-no ice build-up observed in walk-in freezer. Milk on service line at 32 deg F, cheese and beans, rice, and taco meat all temped at 170 deg F or higher on service line.|Discussed storage requirements for the shredded cheese, facility does not have an ice machine. CCHD to discuss issue with kitchen manager. Temp of cold water in toilet room at 45 deg F. Temp of hot water in same toilet room was 65 deg F and increased to 77 deg F for a short period of time when toilet was flushed. Sanitarians allowed water to run for 3-4 minutes to evaluate these temperatures. All other hot water producing fixtures in kitchen producing hot water higher than 77 deg F. Recommend evaluating these temp issues. Interview indicated water heaters turned off yesterday (no school) and also recent repairs made to water heaters.|obtained info on quat sanitizer used. |
| 2015-11-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 15A discussed the use of hair restraints with operator, hand washing, ill food worker policy, glove use. Temp of milk 39 deg F, temp of tomato soup 151 deg F. Per gauges on dish machine final rinse temp of high temp dish machine is 180 deg F. |
| 2015-02-12 | Inspection | Critical: , Noncritical: , Violation Items: Observed digital probe thermometer at time of inspection. Observed adequate concentration of sanitizer in bucket for wet wiping clothes, per facility's test strips. Temperature of ham/turkey on chef salad in cold-holding unit behind service line was 45 dF. Discussed with operator working in quantities that can be handled in ~10 minutes. Temperature of chicken alfredo in steam table on service line was 169 dF. Temperature of milk in cold-holding unit on service line was <44 dF. |
| 2014-10-07 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Temperature of milk in walk-in cooler was <40 dF. Temperature of rice in steam table on service line was 190 dF. Reviewed temperature logs during inspection. Observed digital probe thermometer. Quat sanitizer concentration in sanitizer buckets was adequate, per sanitarian's test strips. Discussed cooling procedure with operator. |
| 2014-03-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: Door to employee locker room, which leads to employee bathroom, is self-closing (corrected from previous inspection). |
| 2014-02-06 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Temperature of milk in cold-holding unit on service line was 39 dF. Temperature of milk in the walk-in was 40 dF. Oven was not working at time of inspection. Food for today's lunch was cooked at Southside High School and delivered in hot boxes. Pizza was delivered in hot box at a temperature of 155 dF. Sanitizer in buckets for wiping clothes was ~100 ppm. Shallow metal pan of meatballs and shallow metal pan of baked beans, both with lids on, observed in walk-in at temperature of 36 dF. Interview with operator indicated that they were cooled with lids off and will be reheated to 165 dF. High temperature dish machine operating at >160 dF (temperature gauge indicates 180 dF). |
| 2013-09-09 | Inspection | Critical: , Noncritical: , Violation Items: Checked temperatures during inspection- Sausage- 152 degrees F, French Toast Sticks- 149 degrees F, Hot Ham & Cheese Sandwich- 145 degrees F, Sweet Potato Fries- 145 degrees F, Milk- 37 degrees F. Dish machine final rinse temperature was also evaluated- + 190 degrees F. |
| 2013-01-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-09-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-01-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-09-14 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A |
| 2011-01-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-10-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-05-11 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 15B |
| 2009-11-16 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11B; 12C; 5A |
| 2009-01-06 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 12C; 8C |
| 2008-10-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8C |
| 2007-03-06 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 12E |
| 2006-05-01 | Inspection | Critical: 1, Noncritical: , Violation Items: 1D |
| 2005-10-27 | Inspection | Critical: 1, Noncritical: , Violation Items: 5C 5 lbs of shredded mild cheddar cheese found on top of glass sneeze guard over hot holding unit at 64 deg F for less than 2 hrs, will serve or discard before 1:30 pm today. Corrected. |
| 2004-10-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-01-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-02-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-02-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-04-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-09-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-04-01 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-11-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| RIVERSIDE SCHOOL Summer Feeding Site (self-prep) · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | SED Self Preparation Feeding Site | 2025-07-18 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Booth School Cafeteria · Elmira City School District | 414 Davis Street, Elmira, NY 14901 | School K-12 Food Service | 2018-09-28 |
| Brand Park Summer Feeding Site · Elmira City School District | 301 Maple Avenue, Elmira, NY 14904 | SED Satellite Feeding Site | 2018-07-13 |
| SOUTHSIDE Community Ctr Summer Feeding Site · Southside Community Center · Elmira City School District | 215 Partridge Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2025-07-18 |
| HENDY AVE SCHL Summer Feeding (self-prep) · Hendy Avenue School · Elmira City School District | 110 Hendy Avenue, Elmira, NY 14905 | SED Self Preparation Feeding Site | 2025-07-21 |
| GROVE PARK Summer Feeding site · Elmira City School District | 651 Walnut Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2025-08-01 |
| Coburn School Cafeteria · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | School K-12 Food Service | 2025-12-05 |
| Diven School Cafeteria · Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | School K-12 Food Service | 2025-10-28 |
| Hendy Avenue School · Elmira City School District | 110 Hendy Avenue, Elmira, NY 14905 | School K-12 Food Service | 2025-10-07 |
| ELMIRA HIGH - Summer Feeding site (Self-prep) · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | SED Satellite/Preparation Site | 2025-07-18 |
| Find all businesses with the same name | |||
| Street Address |
409 RIVERSIDE AVENUE |
| City | ELMIRA |
| State | NY |
| Zip Code | 14904 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Summer Feeding Site - Riverside School | 409 Riverside Avenue, Elmira, NY 14904 | SED Satellite Feeding Site | 2000-07-19 |
| RIVERSIDE SCHOOL Summer Feeding Site (self-prep) · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | SED Self Preparation Feeding Site | 2025-07-18 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Meals On Wheels Kitchen & Catering · Meals On Wheels of Chemung Co., Inc. | 150 Fox Street, Elmira, NY 14901 | SOFA Prep Site-State Office for the Aging | 2015-01-23 |
| OOB - CHILL (under R. Benjamin) | 501 Erie Street, Elmira, NY 14904 | Restaurant | 2003-04-17 |
| Congregate Nutrition Program - Riverside Umc · Nutrition Project-Riverside Umc · Chemung Co. Dept of Aging & Ltc | 559 Spaulding Street, Elmira, NY 14904 | SOFA Satellite Site -State Office for the Ag | 2016-01-06 |
| Holiday Inn - Restr / Catering · Holiday Inn - Elmira · One Holiday Plaza Assoc., LLC | 760 East Water Street, Elmira, NY 14901 | Restaurant/Catering Operation | 2019-12-20 |
| Holiday Inn Elmira - Catering | 760 East Water Street, Elmira, NY 14901 | Catering Operation | 2009-08-27 |
| Meals On Wheels - Catering | 150 Fox Street, Elmira, NY 14901 | Catering Operation | 2009-02-02 |
| Clarion Inn - Restr / Catering · East Water Hospitality LLC | 760 East Water Street, Elmira, NY 14901 | Restaurant/Catering Operation | 2025-11-04 |
| Clarion Inn - Restr / Catering · One Holiday Plaza Assoc., LLC | 760 East Water Street, Elmira, NY 14901 | Restaurant/Catering Operation | 2023-02-01 |
| OOB - LEFTY'S at EPC | 100 Washington Street, Elmira, NY 14901 | Restaurant | 2006-01-30 |
| OOB - DOTTIE'S PLACE (under K.L. Wells) · K.L. Wells, LLC | 501 Erie Street, Elmira, NY 14904 | Restaurant | 2015-03-03 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Coburn School Cafeteria · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | School K-12 Food Service | 2025-12-05 |
| Of Hope Community Luncheon | 330 West Church Street, Elmira, NY 14904 | Religious, Charitable, Fraternal Organization | 2025-08-25 |
| Pub 44 LLC | 208 South Main Street, Elmira, NY 14904 | Restaurant | 2025-12-05 |
| Iglesia De Dios - El Taller Del Maestro · Iglesia De Dios El Taller Del Maestro | 601 Pennsylvania Avenue, Elmira, NY 14904 | Food Service Establishment | 2025-12-09 |
| Southport Dixie Lanes | 1154 Broadway, Elmira, NY 14904 | Restaurant | 2025-12-16 |
| Southside Sub Shop · D Z S & B, Inc. | 374 South Main Street, Elmira, NY 14904 | Restaurant | 2025-10-13 |
| SUBWAY #27842 (Southtown Plaza) · Subway (Southtown Plaza) · Cl Hufnagel LLC | 1600 Cedar Street, Elmira, NY 14904 | Restaurant | 2025-09-05 |
| V.F.W. Rex Field Post #901 | 113 Keefe Street, Elmira, NY 14904 | Restaurant | 2025-11-20 |
| Kentucky Fried Chicken / Taco Bell #5420 · Fqsr LLC / Kbp Foods | 1149 Broadway, Elmira, NY 14904 | Restaurant | 2025-11-05 |
| Anne's Pancakes · Jared & Yolanda LLC | 114 South Main Street, Elmira, NY 14904 | Restaurant | 2025-10-15 |
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| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Macarthur Elem School Cafeteria · Binghamton City School District | 1123 Vestal Avenue, Binghamton, NY 13903 | School K-12 Food Service | 2025-09-23 |
| Yonkers B.O.E. - Riverside H.S. · Museum Junior High School · Yonkers Board of Education | 565 Warburton Avenue, Yonkers, NY 10701 | School K-12 Food Service | 2025-10-15 |
| PINE CITY SCHOOL Summer feeding · Elmira City School District | 1551 Pennsylvania Avenue, Pine City, NY 14871 | SED Satellite Feeding Site | 2017-07-07 |
| Jackson Elementary School Cafeteria · City School District of Batavia | 411 South Jackson Street, Batavia, NY 14020 | School K-12 Food Service | 2025-11-10 |
| Troy High School Cafeteria · Troy City School District | 1950 Burdett Avenue, Troy, NY 12180 | School K-12 Food Service | 2025-10-27 |
| Oak Street School Cafeteria · Plattsburgh City School District | 108 Oak Street, Plattsburgh, NY 12901 | School K-12 Food Service | 2025-11-17 |
| Charles E Riley Elementary School - Sed · Oswego City School District - Sed | 2 Buccaneer Blvd, Oswego, NY 13126 | SED Self Preparation Feeding Site | 2021-07-19 |
| Batavia High School Cafeteria · City School District of Batavia | 260 State Street, Batavia, NY 14020 | School K-12 Food Service | 2025-09-25 |
| Prospect Elementary School Cafeteria · Salamanca City Central School District | 300 Prospect Avenue, Salamanca, NY 14779 | School K-12 Food Service | 2025-06-04 |
| Riverside Elementary School Cafeteria · Compass Group Usa, Inc. | 1 Henry Street, Oneonta, NY 13820 | School K-12 Food Service | 2025-10-02 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |